Japanese Morning Udon Noodle Soup With Egg

Serving: 295 g

Ingredients

• pasta140 g
• eggs55 g
• spinach40 g
• mushrooms40 g
• onion20 g

Recipe steps

1. Bring dashi to a simmer and season with soy sauce and mirin.
2. Add the sliced mushrooms and spring onion and simmer 3 minutes.
3. Slip in the cooked udon noodles and the spinach and heat for 1 minute.
4. Crack the egg into the broth, cover and poach 3 minutes until the white is just set.
5. Ladle into a bowl and finish with a few drops of sesame oil.

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